Mary Berry Butternut Squash Soup

Name: Mary Berry's Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Not specified
Cuisine: British
Ingredients: 1.5 kg peeled and deseeded butternut squash, cubed; 1 large onion, roughly chopped; 2 medium carrots, peeled and chopped; 1 red pepper, deseeded and cubed; 4 tbsp olive oil; 1 tbsp runny honey (optional); 5 cm fresh root ginger, peeled and chopped; 1.5 liters vegetable stock; Salt and freshly ground black pepper; Optional: 100ml cream or milk for added creaminess

Mary Berry's Butternut Squash Soup is a delightful dish that perfectly embodies comfort and warmth, making it an ideal choice for any time of the year. This recipe, originating from the renowned British culinary expert Mary Berry, emphasizes the sweet and nutty flavors of butternut squash, enhanced with a touch of fresh ginger and nutmeg for an aromatic depth.

Mary Berry Butternut Squash Soup: A Brief Overview

The essence of this soup lies in its simplicity and the rich, velvety texture achieved through roasting the squash and blending it into a smooth concoction. Butternut squash, the star ingredient, is celebrated for its versatility and availability throughout the year. Mary Berry’s approach to this soup involves roasting the squash to amplify its sweetness, paired with a harmony of root vegetables and spices that fill your kitchen with an inviting aroma.

Cultural or Historical Context

Butternut squash soup holds a special place in British cuisine, often serving as a comforting meal during the autumn and winter months. Mary Berry, with her decades of culinary experience, brings a classic touch to this dish, making it accessible and beloved by home cooks across the UK and beyond.

Ingredients for the Butternut Squash Soup

Butternut squash (1.6kg or 3 ½ lb in total)
Olive oil (about 2 tablespoons)
Freshly ground black pepper and salt
Freshly grated nutmeg
Butter (25g or 1oz)
A large onion, roughly chopped
Large carrots, roughly chopped (2)
Large sticks celery, sliced (2)
Root ginger, grated (2.5cm or 1 inch)
Vegetable or chicken stock (1.1-1.3 litres or 2-2 ¼ pints)
Fresh or dried rosemary (a sprig or 1 teaspoon)

Preparation Instructions

Begin by preheating your oven and preparing the butternut squash for roasting, seasoned with olive oil, salt, pepper, and nutmeg.
Roast until tender, then cool before scooping out the flesh.
In a pan, cook onion, carrot, celery, and ginger until softened, then add the stock and rosemary.
Combine the roasted squash with the softened vegetables and blend until smooth.
Season to taste and serve hot with crusty bread.

Storage and Reheating

The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge or at room temperature for 8 hours before reheating thoroughly.

Nutritional Information

This soup is rich in vitamins A and C, fiber, and potassium, with the olive oil providing healthy fats. It's a nutritious option that supports overall health.

FAQ about the Butternut Squash Soup

Can I use pre-cut squash? Yes, but adjust the roasting time accordingly.
Is it gluten-free? Yes, when using a gluten-free stock.
Can I make it vegan? Substitute the butter with a plant-based version.

Mary Berry's Butternut Squash Soup recipe is a testament to her skill in creating dishes that are both simple and sophisticated, offering a comforting meal that appeals to a variety of tastes.